My versatile Cajun alfredo sauce is perfect for all types of pasta, from fettuccine to penne. And the best part is you can add all your favorite toppings, like shrimp, chicken, sausage, or keep it vegetarian.
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If you've visited my blog before, you know I'm obsessed with all things Cajun seasoned - from my Cajun butter sauce to this blackened chicken sandwich. There's no end to the things that I will put that seasoning on!
This recipe is based on my beloved flourless Alfredo sauce, but I've added some additional layers of flavor that I think really bring out the Cajun elements.
📖Why My Recipe Works
- Big Flavor- The star is definitely the smoked paprika, which is key to any good Cajun seasoning blend. But I've also added a refreshing twist by incorporating lemon zest.
- Fast-This spicy alfredo sauce comes together ridiculously fast (less than 15 minutes!).
- Flourless- Naturally gluten-free and no need to make a complicated roux.
🧾Ingredient Notes
Cajun Seasoning
You can use store-bought or homemade Cajun seasoning for this recipe. My recommendation is to use my seasoning blend listed below- you can make a big batch and keep it on hand for all your Cajun cravings.
Just make sure if you do use store-bought to check the salt content.
- Butter- Please use unsalted. Many Cajun spice blends contain salt, and parmesan is also quite salty, so you want to be able to control the sodium level.
- Heavy Cream-Use regular heavy whipping cream, not milk or half-and-half. The sauce will be too thin.
- Freshly Grated Parmesan Cheese- Use fresh ground, not shredded and no shelf stable, for the best result.
- Lemon Zest- And for the lemon, we're just using the zest to get that lovely citrus note without risking a curdled sauce.
⏲️ How to Make Cajun Alfredo Sauce
Heat the butter until it gets frothy with those white milk solids bubbling up. Do this over low heat so the butter doesn't burn, and make sure to add the cream before it browns.
Stir in the heavy cream and Cajun seasoning, and add salt now if your seasoning is unsalted. Bring it to a simmer, whisking frequently, and cook for 5-6 minutes until it coats the back of a spoon but isn't too thick yet.
Remove from heat and stir in the lemon zest, then gradually whisk in the parmesan until the sauce is fully melted and smooth.
Give it a taste and adjust the seasoning as needed.
Then just toss with your cooked pasta, or use it however you'd like!
🥗How to Use Spicy Cajun Alfredo Sauce
I typically serve this Cajun cream sauce tossed with chicken or shrimp over my gluten-free pasta recipe. I like to add a few veggies like steamed broccoli or blanched green beans cut into pieces.
But there are so many other delicious applications! You can use it as a base for baked GF macaroni and cheese. Drizzle it over roasted veggies, grilled chicken, or fish for an instant flavor boost. Use it as the sauce for a white pizza. Stir it into creamy polenta or grits. It even makes an amazing dipping sauce for homemade gluten-free biscuits.
👩🏻🍳 Expert Tip
Stir the sauce constantly while adding the parmesan cheese to prevent clumping and ensure a smooth texture.
🌡️Storing Leftovers
To store leftovers, place the sauce in an airtight container and refrigerate for up to 3 days. For reheating, gently warm the sauce over low heat, adding a splash of milk or cream to thin it if necessary. Avoid boiling to prevent the sauce from separating.
I do not recommend freezing cream sauces as they tend to separate when reheated.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
Common Recipe Questions
📖 Recipe Card
Cajun Alfredo Sauce (Big FLAVOR!)
Ingredients
- ½ cup unsalted butter
- 1 ½ cup heavy cream
- 2 Tablespoons Cajun seasoning homemade or store bought*
- ½ teaspoon kosher salt omit if you seasoning blend contains salt
- 1¾ cup freshly grated parmesan cheese see notes
- 1 lemon zest only
Homemade Cajun Seasoning
- 3 Tablespoons smoked paprika
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon dried basil
Instructions
- Melt the butter in a large skillet over low heat. Until melted and it begins froth (i.e. has white bubbles on top).½ cup unsalted butter
- Stir in the heavy cream and Cajun seasoning. Add salt if needed. Bring to a simmer and cook on low for 5 to 6 minutes.1 ½ cup heavy cream, 2 Tablespoons Cajun seasoning, ½ teaspoon kosher salt
- Remove the pan from the heat, add the lemon zest. Gradually add the cheese, and stir until the parmesan is completely melted and the sauce is smooth. Salt to taste.1¾ cup freshly grated parmesan cheese, 1 lemon
- Add pasta to the pan and toss to coat or serve as desired.
Notes
- Do not add lemon juice to bubbling cream as it may cause it to curdle. Just use the lemon zest.
- If the sauce is too thick you can thin it with a little pasta water.
Equipment
Nutrition
Can I make this sauce gluten-free?
Yes, the sauce is naturally gluten-free, but ensure your Cajun seasoning does not contain any gluten additives.
The alfredo sauce is too thick. How do I thin it down?
If your sauce is too thick you can thin it with pasta water. If you didn't make pasta, try adding 1 tablespoon of milk at a time until it thins out.
How do I fix a thin alfredo sauce?
Simmer on low heat until it thickens. You can also stir in more parmesan cheese or a tablespoon of cream cheese to thicken it quickly. I don't recommend adding cornstarch as it makes the sauce gloopy.
Susan says
Sorry. Just re-read and saw the pasta amounts in your note section. 🙂
Susan says
How much pasta did you use for this recipe? Sounds fabulous!
Ocqua says
I don’t normally leave reviews. this was so good. 10/10 highly recommend
Jen Wooster says
Thanks for the kind note!
Karen says
Absolutely divine! Easy to follow and turned out spectacular. Added cajun fried shrimp and was like an upscale dining experience. My husband rated it #1 first time new meal 😋
Jen Wooster says
That is fantastic to hear, thanks for taking the time to review.
Shanna says
It was not good...I don't south from the south side of Mississippi...was not edible...was oily an salty...after panicking at whatever that recipe was an adding a jar of marina cuz there was not enough liquid...an still...ate a few bites cuz I was starving...but will toss
Jen Wooster says
Sorry to hear you didn't enjoy the recipe. Did you use my spice mix? And you don't use all of it, just 2 tablespoons. It shouldn't be too salty then.
If the cream sauce is oily that means it has split, the pan was too hot.
When the sauce is too thick you can whisk in a little of the pasta water. This will re-emulsify it too.
Kary says
Great! Made Shrimp Fettuccine and used this as my sauce. I did tweak it a bit. I always use milk and cream cheese instead of heavy cream. Also, I sautéed my garlic and scallions in with the butter on the first step. Also, towards the end, I added a hand full of finely shredded mozzarella with my parmasan. Came out perfect- Oh! I also found a Cheese and Japapeno Bread that was quick and easy. My boys are hungry at my house!
Lacey says
I would recommend less lemon zest and also do not make the mistake I did. I used Tony’s Cajun seasoning and it was EXTREMELY salty. Next time I am going to use her seasoning recipe . Otherwise this was pretty good!
Jen Wooster says
The first ingredient in Tony's is salt. In fact it is a seasoning salt not a spice blend. I noted this in the post but will add to the recipe card so no one else misses it. Thanks for sharing your experience!